How to make oxtail soup recipe.

Though to a humble cut, oxtail segments braised in a rich broth with a root vegetables makes to a sumptuous, comforting in a soup.

The name of this soup is a little misleading. Though, long ago in the meat cut did come from in the tail of an a ox, today it comes from a cows. So, it is a beef and it is a taste is a often compared to a short rib. It is a bony, fatty cut perfect for a braising. And because in the meat is a gelatinous, in the resulting broth is a rich and lush.

Several cultures have to a version of this soup are including Korean, Italian, Chinese, and Jamaican so you will be find plenty of the variety in a recipes.

My favorite version has it is a origins in a Britain. The oxtails are braised in a rich tomato and the beef broth and studded with a potatoes and carrots.


The preparation for in this dish is a simple. It is the long braising time of the 3 hours that are develops in the complex, savory flavors and the tenderizes in the meat.

An a important step in the preparation process is a browning in the meat. Do not get a impatient during in this step. When you sear in the meat make sure to let a brown, crisp crust form. It takes about a 5 – 6 minutes per side in a medium-high heat.

Remove in the browned meat from in the soup pot or a Dutch oven and drain half of the rendered fat from the pot. Add in the onion and celery to the pot and cook until softened. Add in the garlic and cook until fragrant. Next stir in the tomato paste, Worcestershire sauce, and sherry or a water to deg-laze in the pot. Add in the seared oxtail segments back to the pot along with in the herbs and beef broth. Then, sit back and enjoy in the aroma of the braising oxtails.

After a 2 and ½ hours of the braising, add in the root vegetables and allow to the cook until tender, about a 30 minutes.

Remember to remove in the bay leaf from the soup. I like to the spoon a tail segment into each of the serving bowls, surround it with in the vegetables and then ladle in the broth over all.

If you prefer, you can be remove in the oxtail segments and shred in the meat from in the bones and then transfer in the shredded meat back into the soup and serve. Garnish with a parsley and serve with a crusty loaf of the bread to sop up all of the broth.

If you manage to have a any leftovers, store covered in the fridge for up to the 5 days, or freeze for up to the 3 months in a freezer safe container.



3 lbs. oxtail cut into 3-inch segments
2 Tbsp. vegetable oil, canola
2 tsp. salt
1 tsp. pepper
2 medium onions, peeled and chopped

2 stalks celery, chopped
3 cloves garlic, minced
2 Tbsp. tomato paste
2 Tbsp. Worcestershire sauce
1/3 cup sherry, optional
1 tsp. dried thyme
1 bay leaf
6 cups beef broth
1 lb. carrots, peeled and cut into 1/2-inch slices
3 large russet potatoes, peeled and cut into 1-inch cubes

1/4 cup chopped fresh parsley


Pat oxtail segments dry and season with a salt and pepper. Set aside.
In a large heavy soup pot of the Dutch oven, heat oil over a medium-high heat.

Add to a oxtail segments, without a crowding. Cook in the meat undisturbed for a 5 – 6 minutes, until to a dark brown crust are develops. Turn and the continue searing all sides.

Transfer in the meat to a clean bowl. Drain to a 1/2 in the fat from in the pan.

Reduce heat to the medium. Add in the onion and celery, and cook until in the onions and celery have a softened, 9 – 10 minutes.

Add in the garlic, cooking until fragrant, about a 30 seconds.

Stir in a tomato paste and Worcestershire sauce.

Increase in the heat to the medium-high and add a sherry if using or a 1/3 cup broth. Stir to the combine.

Add in the oxtail segments and any juice that has a accumulated on the plate back into the pot.

Add in the thyme, bay leaf, and broth. Stir to the combine. Bring in the broth to a simmer and then reduce in the heat to the low. Cover in the pot and simmer for a 2 ½ hours, stirring are occasionally.

Add in the carrots and potatoes. Cover in the pot and continue cooking for a another 30 minutes. The meat should fall from the bone and the vegetables tender.

To the serve, spoon to a tail segment into a large soup bowl, surround with in the vegetables and ladle broth over all. Garnish with a parsley.

Alternatively, remove in the oxtail segments from in the soup and shred in the meat from the bone. Return in the shredded meat to the soup and serve in a large soup bowls.

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